Category Archives: Dessert

Key Lime Cookie Bars for Citrus #SundaySupper

Posted on March 31, 2013

Happy Easter! Do you have an all time favorite dessert? Mine is Key Lime Pie, extra points for including chocolate in it! If you are ever down in Key West you just have to try Chocolate Dipped Key Lime Pie on a stick. It’s almost impossible to finish one because they are just so rich, but those few bites are so, so good. It makes the 8 hour drive to Key West worth it.

Key Lime Cookie Bars -- Supper for a Steal

I am not really a fan of cake; and wedding cake, yuck I never eat it. So for our wedding I knew I had to find something I would like. Enter JJ Gandy’s a local key lime pie shop that makes key lime filled cakes. Yep, vanilla cake with key lime pie as the filling. Let me tell you this is the best cake you have ever tried.

I have been eating key lime desserts as long as I can remember. My Nana used to have a key lime tree in her yard so these Key Lime Cookie Bars turned into one of my mom’s go to desserts.

Key Lime Cookie Bars --- Supper for a Steal

My mom usually makes these with chocolate chip cookie dough because white chocolate macadamia can be hard to find. I had to go to two different stores before I found it, but I knew I wanted that macadamia nut flavor with the key lime, so I was determined.

You can bet these bars will be part of our Easter spread. Although it might be to late for you to grab the ingredients for Easter brunch, unless you just happen to have them all at your house, I would recommend giving these tasty bars a try as soon as you can get your hands on some key limes.

Key Lime Cookie Bars - Supper for a Steal

Key Lime Cookie Bars for Citrus #SundaySupper
 
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Serves: 16

Ingredients
  • 1 refrigerator package white chocolate macadamia nut cookies, at room temperature
  • 1 – 14oz can sweetened condensed milk
  • ½ cup Key lime uice
  • 3 egg yolks
  • ½ cup white chocolate chips

Instructions
  1. Line a 9×13 pan with parchment paper.
  2. Press the cookie dough into the bottom of the pan to form the crust. Bake 10-12 minutes until lightly browned.
  3. In a bowl beat together sweetened condensed milk, lime juice and egg yolks. Pour mixture over crust and bake an additional 20-23 minutes.
  4. Melt the white chocolate chips and drizzle over the bars. Allow to cool in the refrigerator for at least 1 hour.
  5. Lift the bars out of the pan on the parchment then cut with a sharp knife.

 

Sunday Supper Movement

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Strawberry Shortcake #DessertsInJars + #Giveaway (Now Closed)

Posted on December 21, 2012

Every year I struggle with Christmas gifts. I like to make new and different things each year and sometimes have trouble thinking of new ideas. That was all before I discovered Desserts in Jars by Shaina Olmanson. This cookbook has an entire chapter devoted to mixes that make great Christmas gifts. Not only that, but the book itself would be an awesome gift for any baker to find under the tree.

As soon as I got my hands on the book I knew what recipe I wanted to make. Strawberry season is just beginning here in Florida. I could eat a full flat of strawberries in one sitting. I just love them so much. Not to mention homemade whipped cream is my weakness. I just had to make the strawberry shortcakes and I had to make them now.

Strawberry Shortcake - Supper for a Steal

In the past I have mainly used mason jars for freezing after bulk cooking, but after all the inspiration from the book I can’t wait to use them for individual dessert servings. As I was gobbling up these shortcakes I was thinking how cute they would be for my Christmas brunch. They need to be served soon after assembling so I could have all the individual components ready and just assemble them all in a few minutes.

Strawberry Shortcake -- Supper for a Steal

Now for the good stuff, one lucky reader will win a copy of Desserts in Jars. You won’t get it  in time for Christmas, but this book is great year round, think summer picnics, how convenient would individual desserts be?

 

To Enter the Giveaway: (Now Closed)  You can earn up to two entries in the giveaway by doing the following, Mandatory –  Leave me a comment telling me what dessert you would want to try in a jar. Optional – For an additional entry tweet about this giveaway and provide the link in a separate comment.

Winners will be chosen via Random.org. Contest closes December 26, 2012 at 11:59pm Eastern Time. This contest is open to US residents only.

 

If you want to purchase the book, Desserts in Jars, now and have an Amazon prime account be sure to order before 7 pm tonight for guaranteed delivery by Christmas.

Strawberry Shortcake
 
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Author:
Recipe type: Dessert
Serves: 6-8

Ingredients
  • 4 cups strawberries, hulled and thinly sliced
  • ¼ cup granulated sugar
  • FOR THE BISCUITS
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar, plus more for sprinkling
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • Grated zest of 1 lemon
  • 7 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter
  • 1½ cups heavy cream
  • FOR THE WHIPPED CREAM
  • 1 cup heavy cream
  • 1 tablespoon confectioners’ sugar
  • Mint sprigs for garnish, optional

Instructions
  1. Put the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
  2. Make the biscuits: Mix together the flour, the 3 tablespoons granulated sugar, the baking powder, salt, and lemon zest in a large bowl. Add the cold butter pieces and cut into the flour until crumbly. Mix in the cream until the dough is just moistened. Press together and pat into a loose ball. Cover and refrigerate for 20 minutes.
  3. Preheat the oven to 425ºF. To form each biscuit, gather 3 tablespoons of dough and form into a ball; each ball should be about 1 inch smaller in diameter than the jars you are using. Place the balls of dough on a parchment-paper-lined cookie sheet 2 to 3 inches apart. Brush with the melted butter and sprinkle with some granulated sugar. Bake for 9 to 10 minutes, until golden brown. Remove from the oven and allow to cool.
  4. Make the whipped cream: Beat the cream and confectioners’ sugar together with a handheld mixer until stiff peaks form.
  5. Place a biscuit flat side up in each jar. Spoon ¼ cup of the strawberries and their liquid over each biscuit, and top with the whipped cream. Place another biscuit on top, and, if you like, garnish with mint sprigs. Serve immediately.

 

For more chances to win check out the other nine bloggers that are giving away a copy.

Monday:
Nicole Cook from Daily Dish Recipes fell in love with Banana Buttermilk Triffles.
Karen Hartzell blogs at In The Kitchen with KP and wants to share Pull Apart Cinnamon Bread with friends and family

Tuesday:
Pam Clark from The Meltaways will be warming us up with the Spiced Hot Chocolate Mix with Cinnamon Marshmallows
Heather Gonzalez is the girlichef who can’t wait to share Orange White-Chocolate Cheesecakes with Cranberry Sauce

Wednesday:
Amber Poole who blogs as Mama’s Blissful Bites will be desserts-in-jars1-200x300sharing the Campfire Bars Mix
Sunithi Selvaraj from Sue’s Nutrition Buzz loves Cherry Almond Bars

Thursday:
Jaime Rippy the blogger behind Mama Mommy Mom couldn’t resist the Pumpkin Cheesecakes with Gingersnap Crust
Renee Dobbs from Magnolia Days had so much fun preparing Monster Cookies Mix

Friday:
Jen Martinez form Juanita’s Cocina is raving about the Basil Strawberry Lemonade Granita… oh yeah
Lane Richeson from Supper for a Steal loves the twist on an old favorite Strawberry Shortcake

Disclosures: This is a sponsored conversation written by me on behalf of Harvard Commons Press. The opinions and text are all mine. This post contains affiliate links.

24 Comments

Congo Bars for #SundaySupper

Posted on December 9, 2012

Congo Bars -- Supper for a Steal

Congo bars were made for the non bakers of the world. I have given up on cookies because they never come out perfect. They spread to much, aren’t cooked enough, are cooked too much, but never just right. If this sounds like you then Congo bars are the way to go. They are always my go to dish when asked to bring a dessert. Oooey, gooey, and chewy these are these are always a hit.

I grew with this delectable dessert, but it appears many others did not. I often get asked about them. I believe they are similar to a blondie or maybe they are a blondie that goes by a different name. Google, tells me that they are most common in the southeast US. Growing up mom always made them with chocolate chips only. At that age I would have thought nuts in a cookie was blasphemy, but now I love adding all sorts of toppings to these. When making this batch I only mixed in the chocolate chips, the nuts and coconut I sprinkled on top of one half.  I love my Congo bars (or squares as I know them) with chocolate chips, pecans, and coconut, but you can add any mix ins you would like.

Congo Bars - Supper for a Steal

Congo Bars
 
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Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
  • 1 ½ cups light brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9×13 pan with parchment paper to make for easy bar removal.
  3. In a medium bowl whisk together flour, baking powder and salt.
  4. In a large bowl whisk together melted butter and brown sugar until well combined. Add eggs and vanilla whisk until mixed. Add the dry ingredients and fold into the wet with a spatula. Careful not to overmix. Add the coconut, pecans, and chocolate chips and fold into the batter.
  5. Dump batter into the 9×13 pan and spread into an even layer.
  6. Bake 22-25 minutes. Allow to cool completely before removing from pan and cutting.

 

Adapted from Brown Eyed Baker

The Sunday Supper Favorite Cookie Exchange Cookies:

For more amazing cookies recipes like Snowball Surprise Cookies, check out  Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

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Chocolate Pecan Pie Bars

Posted on November 16, 2012

Chocolate Pecan Pie Bars -- Supper for a Steal

Is there even anything I need to say or is this picture self explanatory? If you love pecan pie and love chocolate. Than these bars are for you. Gooey, chocolaty, heaven. Really I don’t think a pecan pie is complete if it doesn’t have chocolate. It just add a little something, extra special.

Chocolate Pecan Pie Bars - Supper for a Steal

These are pretty easy to throw together to make for a painless Thanksgiving dessert. Personally I prefer bars to pie because they are easier to eat and result in less cleanup. You don’t need a plate and fork to eat Pecan Pie bars, just hand your guest a bar on a napkin.

Chocolate Pecan Pie Bars --- Supper for a Steal

Chocolate Pecan Pie Bars
 
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Recipe type: Dessert
Serves: 16

Ingredients
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar, packed
  • 1 ¼ cup all purpose flour
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup light corn syrup
  • ½ cup granulated sugar
  • 1 ½ cup semi sweet chocolate chips
  • 2 cups chopped pecans

Instructions
  1. Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper.
  2. With an electric mixer, beat ½ cup unsalted butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into pan and press firmly to the bottom to form the crust.
  3. Bake crust 25 minutes. While it is cooling prepare the topping.
  4. In the same bowl, by hand, mix eggs, corn syrup, granulated sugar, and the 2 tablespoons of melted butter. Stir in chocolate chips and pecans and spread over crust.
  5. Bake an additional 25 minutes. Let cool in pan 20-30 minutes before lifting out.

 

Adapted from Jam Hands

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Strawberry Cheesecake Ice Cream #SundaySupper #BeatTheHeat

Posted on July 15, 2012

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No better way to #BeatTheHeat than ice cream, correct? This ice cream is made in an ice cream maker. I highly recommend the Cuisinart 21 cup. If you want a lower calorie treat you can substitute low fat everything. We enjoy making our own frozen treat and hope you do a well.

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Strawberry Cheesecake Ice Cream

Adapted from Food.com

  • 2 cups strawberries
  • Graham cracker crumbs
  • ½ cup sugar
  • 1 tbsp lemon juice
  • ½ tsp vanilla
  • 8 oz cream cheese
  • 1 cup half and half

Directions

1. Combine all ingredients except ½ cup of strawberries in the ice cream maker.

2. Pour strawberry puree into ice cream maker and mix for 15-20 minutes.

3. 5 minutes before end of cycle add ½ strawberries chopped and crushed graham crackers crumbs

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

21 Comments